Herbatint Vegetal Temporary Hair Colour & Normalising Shampoo Review

I used to have my hair highlighted during my mid-teens but since then I haven't bothered with colouring my hair. Lately though, I've fancied a bit of a change and have thought about dyeing my hair. However, since I've started to gradually stop using products that contain potentially harmful chemicals, I've struggled to find hair dye that is natural as well as obviously cruelty free and vegan. Herbatint are an Italian company that make a range of ammonia-free permanent and semi-permanent hair colours as well as shampoo and conditioner. They are certified as cruelty-free by PETA and are registered with the Vegan Society. All their products are also gluten-free. Herbatint kindly offered to send me a hair colour to try. Their permanent colours, whilst free from ammonia, still contain PPD which is a known skin sensitiser and possible carcinogen. Therefore I decided to opt for their semi-permanent vegetal colour instead. 

 The vegetal colour retails at £8.30, is free from ammonia, peroxide and diaminobenzene and lasts for 6-8 washes. It doesn't lighten your hair but is formulated to add highlights to your natural hair colour and refresh colour tones between permanent hair colourings. My hair is brown but has golden and copper undertones, so I picked the Golden Blonde shade. Here is my natural hair colour:

The full ingredients list for the vegetal colour is:aqua, PEG-200, cocamidopropylbetaine, hydroxyethylcellulose, tetrasodium EDTA, resorcinol, C.I. basic brown 16, C.I. basic brown 17, C.I. basic yellow 57, C.I. basic blue 99, C.I. basic red 76, C.I. 12251, ethanolamine. I noticed after I used the colour that it contains resorcinol, and on Herbatint's website it claims that the product is resorcinol-free. I contacted Herbatint and they advised me that I was sent an old version of the vegetal colour, and since 2012 it has indeed been formulated without resorcinol. Therefore if you wish to avoid this chemical (which is linked to skin and eye irritation and sensitivity, organ system toxicity, and possible endocrine disruption) make sure you check that you are buying the new version of the vegetal colour. The new version is also free from ethanolamine, which has been linked to cancer, environmental concerns and organ system toxicity.

Cancer, environmental concerns (bioaccumulation), organ system toxicity - See more at: http://www.safecosmetics.org/get-the-facts/chemicals-of-concern/ethanolamine-compounds/#sthash.Az8LOzHo.dpuf

Cancer, environmental concerns (bioaccumulation), organ system toxicity - See more at: http://www.safecosmetics.org/get-the-facts/chemicals-of-concern/ethanolamine-compounds/#sthash.Az8LOzHo.dpuf

The ingredients in the newer version are: Aqua, Hydroxyethylcellulose, PEG-18 glyceryl oleate/cocoate, PEG-2 oleamine, HC Blue 2 solid, HC yellow 4, Basic red 76.

Skin and eye irritant, skin sensitizer, organ system toxicity, and possible endocrine disrupting chemical - See more at: http://www.safecosmetics.org/get-the-facts/chemicals-of-concern/resorcinol/#sthash.1G16dQ96.dpuf

Skin and eye irritant, skin sensitizer, organ system toxicity, and possible endocrine disrupting chemical - See more at: http://www.safecosmetics.org/get-the-facts/chemicals-of-concern/resorcinol/#sthash.1G16dQ96.dpuf

Skin and eye irritant, skin sensitizer, organ system toxicity, and possible endocrine disrupting chemical - See more at: http://www.safecosmetics.org/get-the-facts/chemicals-of-concern/resorcinol/#sthash.1G16dQ96.dpuf

Skin and eye irritant, skin sensitizer, organ system toxicity, and possible endocrine disrupting chemical - See more at: http://www.safecosmetics.org/get-the-facts/chemicals-of-concern/resorcinol/#sthash.1G16dQ96.dpuf

 I was also sent an application kit with the vegetal colour which consisted of a protective cape, a measuring jug and a brush which retails at £4.50. Plastic gloves were also provided in the vegetal colour box.

  I found the colour was really easy to apply, especially as I've never dyed my hair myself before. I followed the instructions which were to wash your hair first before applying the colour to damp hair, covering with a shower cap and waiting 45 minutes. You then rinse out the colour until the water runs clear and apply the Aloe Vera Royal Cream conditioner sachet which was included in the box. I started off by using the pot and brush to apply the colour but as I don't have a lot of patience I opted to apply it directly onto my hair from the bottle and distribute it through my hair with my fingers. I found it easier to apply this way but if I were using the permanent colour where you have to mix the colourant and developer then it would probably be more useful. The kit doesn't supply a shower cap but luckily I had some at home courtesy of previous hotel stays! I found the protective cape handy as my hair is long and I didn't want to get any colour on my clothes. I did clumsily drop the bottle and some colour splashed all over the wall but it came off really easily with a damp cloth. As my hair is so long (waist length) I was a little worried that there wouldn't be enough colour to cover my whole head but there was just enough. If you have shorter hair then you can get 2 applications out of the bottle.

After rinsing the colour out I blow-dried it as I was eager to see the results. Whilst there may not be an obvious difference to my hair colour, I definitely noticed a subtle enhancement of the golden undertones. The pictures don't show it up too well, but when my hair is in the sunshine it really picks up the golden blonde highlights. I loved how soft, glossy and shiny my hair was after using the colour and the conditioner.

Herbatint also sent me their Normalising Shampoo, which retails at £8 and is specially formulated to work with Herbatint. It is a gentle, pH balanced product containing aloe vera to protect and enhance hair colour and is free from SLS and parabens. The ingredients are:  Aqua (Water), Magnesium laureth sulfate, Cocamidopropyl betaine, Aloe barbadensis (Aloe vera) leaf juice, Moringa pterygosperma (Moringa) seed extract, PEG-75 Meadowfoam oil, Imidazolidinyl urea, Palmitamidopropyltrimonium chloride, Parfum(Fragrance), Sodium dehydroacetate, Propylene glycol, Sodium benzoate, Citric acid, Glycerin.  

 

When I used the shampoo a few days after colouring my hair, I thought my hair looked even more vibrant afterwards. My hair felt really clean and soft after using it. I have also tried the shampoo on my uncoloured hair and it had similar effects. My boyfriend also tried it and we were surprised to find that it showed up gingery undertones to his naturally dark brown hair that we hadn't seen before! I would use the vegetal colour again now I am happy that the new version does not contain resorcinol. I prefer my hair lighter in the summer and darker in the winter, so perhaps in a few month's time I will see what effect a copper/red colour has on my hair. 

Vegan Birmingham

I was recently in Birmingham again for a few days. We had previously been to the Warehouse Cafe, a vegetarian and vegan cafe, (see my review here) but I wanted to try some different places to eat. The first place we went to was The British Oak in Stirchley near Selly Oak. It is a cosy, traditional English pub that sells traditional pub food. The amazing thing about it is that not only does it have a vegan main meal section on its menu, but it has vegan dessert and drink sections too!  

 

 

 Each section has a varied choice of options, but even before I went I knew I wanted the vegan 'fishy' and chips after seeing it all over Instagram. The 'fishy' is a huge piece of tofu encased in beer batter served with chips and mushy peas. The fishy flavour comes from the seaweed that is wrapped around the tofu. It may seem strange to want to recreate the taste of fish but fish get their flavour from the sea, just like seaweed does! It was so delicious and I would highly recommend trying it if you are ever in the Birmingham area. Jamie chose the mixed bean chilli and rice which he really enjoyed. For dessert I initially ordered the syrup sponge (after much deliberation!) however the chef came out and informed me that he didn't have the ingredients to make vegan custard and said the sponge would be too dry without it so I went for the chocolate fudge cake. Never in my life have I seen such a huge slice of cake! The cake was lovely, especially the gooey icing, but I couldn't finish it!   

 

 

We also went to a cafe called Cherry Reds which is situated not far from the Bullring shopping centre. Cherry Reds have plenty of vegan options and vegan cakes made by a local baker. I had a baked potato with houmous and falafel. It was delicious and I've since made it at home a few times; I love baked potatoes and it's nice to try them with different fillings. For dessert I couldn't decide between a cupcake or a slice of cake but I eventually decided to try the cake, which was chocolate sponge with berries in it. It was yummy! 

 

On a previous visit to Birmingham we went to another vegetarian restaurant called Bistro 1847 not long after it had just opened. I meant to write a review soon after we went but I never got round to it so I thought I'd include it in this post. Bistro 1847 serves more sophisticated vegetarian and vegan food and is located in the Great Western arcade near the Snow Hill train station. It is a lovely contemporary restaurant and the staff were really friendly and helpful. I also had tofu fish and chips here, but this time it was more of a posh version! It was equally as delicious though. For dessert I had dark chocolate truffles with cacao nibs & ice cream, which was really rich and decadent. 

 

 I'd love to hear about other great places to eat vegan in Birmingham so let me know if you have any recommendations!   

Vegan Life Magazine Issue 5

Vegan Life magazine is now monthly and it is almost time for the next issue to come out! May's issue was another fantastic one as usual.  

 I found the article on vegan hay fever remedies really interesting as my boyfriend suffers with the condition and I am always looking for new treatments he could try. The article also debunks the claim that eating locally-produced honey can cure hay fever. 

 There was a great piece on vegan sandwiches; I often struggle to think of exciting sandwich fillings but I now have plenty of ideas thanks to Vegan Life's suggestions. One I am particularly intrigued by is BBQ jackfruit. I keep hearing amazing things about jackfruit and how it is an excellent substitute for pulled pork. I have never eaten pulled pork so I have no idea what it's supposed to taste like, and I have no idea what jackfruit tastes like either, but it looks delicious! 

 As usual there were some mouth-watering sweet recipes, and I can't wait to have a go at making strawberry rocky road, double chocolate strawberry pie, strawberry cupcakes (strawberries are now in season in Britain if you didn't know!), chocolate courgette cake, spiced coconut macaroons and surprise chocolate brownies. 

 

The debate in this month's issue was 'should vegans use animal manure?'. To be honest, this is something I have never even thought about. Arguments for included the fact that manure is just animal excrement, and to say you are against it would mean you would have to trace the source of all your food to see if manure was used to grow it or not. On the other hand, manure is technically an animal product and using by-products of animal agriculture supports the practices of the industry. Sometimes animal manure can be contaminated with bone, blood, wool, feathers and antibiotics. Although fruit and vegetables are washed before eating - removing the manure - sometimes traces of components of the manure such as antibiotics have been found to contaminate the crops. It is an interesting subject, and I guess the only way to avoid it is to grow as much of your own produce as possible using non-animal manures, or to buy local fruit and veg where you can find out how it was grown (luckily my sister has an allotment so I am able to get a lot of my veg from her). It does seem a little impractical to trace all sources of your food, so just remember that being vegan is about avoiding animal products as far as you possibly can. 

 There were also two articles that explored a couple of common vegan myths. The vitamin B12 article outlined what the vitamin is, why we need it and recommended vegan foods that are fortified with it, showing that veganism doesn't automatically equal a B12 deficiency.  

 The vegan pregnancy article demonstrated that you can get everything you need from a vegan diet to ensure that both you and your baby will be safe and healthy. I often hear people say that they were vegan or veggie but stopped when they became pregnant. I think it's such a shame that some people unnecessarily give up their vegan lifestyle when they really don't need to. 

 Issue 6 of Vegan Life magazine will be on sale very soon - you can subscribe to the paper version here and the digital version here. 

MyChelle Advanced Argan Oil Review

MyChelle Dermaceuticals are an American company that produce a range of highly effective natural skincare products and makeup. All of their products are vegetarian (and most are vegan, but honey, beeswax and yogurt are used in some products) and cruelty-free (certified by PETA), and are free from phthalates, parabens, sulfates, ureas, artificial fragrances and colours, petroleum, GMOs and gluten. MyChelle was the first natural beauty company to use bioactive anti-aging peptides, plant stem cells and clinically proven dermatologically active ingredients. I was kindly sent a bottle of MyChelle Advanced Argan Oil to try. I love using oils to nourish my skin and I couldn't wait to try this one as I hadn't tried argan oil before. The product is actually a blend of organic argan and baobab oils and aims to protect, nourish and hydrate the skin, leaving it with a healthy glow. Argan oil is rich in poly-unsaturated fatty acids (including linoleic acid and omega-6) and vitamin E, and has nourishing, regenerating and protective properties. Baobab oil has softening, moisturising and soothing properties; it helps to protect the skin's natural barrier and also has a tightening effect. 

 

 I have been using this oil at night and sometimes instead of a day cream under my foundation. It is a really lightweight oil and it is easily absorbed into the skin. My skin is quite oily and blemish-prone at the moment so this oil has been perfect for helping to keep my skin hydrated without feeling too greasy. If I apply it at night my skin feels really soft and smooth in the morning. It is a great base for makeup too as it is not a heavy oil. 

 

I have also been using the oil on my hands as lately they have been really dry, cracked and sore from having to wash my hands a lot at work. When my hands have been chapped I have been massaging the oil into them at night and they feel a lot smoother in the morning. I love this oil and I would definitely recommend it to those who would like to benefit from using skin oils without them feeling greasy or heavy, particularly those with oily/combination skin types. 

MyChelle Advanced Argan Oil retails at £16.95 and can be purchased in the UK from MyChelle's UK website as well as Look Fantastic, Beauty Bay and The Hut. 

Hurraw Vata Lip Balm Review

I was recently offered the chance to try one of Hurraw's lip balms. Hurraw make a wide range of lip balms that are all vegan, Leaping Bunny certified and are made using raw, organic and fair trade ingredients. I have tried a few of their lip balms before and I loved them. I was very kindly sent the Vata balm from their unique range inspired by the basic Ayurvedic Dosha principles.  

According to Ayurveda (the traditional medicine of India) there are three Doshas: Vata (wind), Pitta (fire & water), and Kapha (water & earth). These elemental forces manifest into our mind and body characteristics and a unique combination of these three Ayurvedic principles (Doshas) are said to be present in everyone.
The Vata Dosha: dry, quick, cold, light, subtle
Element: air (wind) & ether (space)
Commands: intuition, creativity, imagination, spontaneity
Emotions: anxiety, worry, doubt, fear
Pacified by: sweet, salty, warm.  The Vata lip balm contains a herbal infusion of calming ashwagandha as well as almond, rose and cardamom. The full ingredients list is: *Sesamum indicum (sesame) seed oil, *Cocos nucifera (coconut) oil, ‡Euphorbia cerifera (candelilla) wax, *Theobroma cacao (cocoa) seed butter, *Ricinus communis (castor) seed oil, Elettaria cardamomum (cardamom) seed oil, Rosa damascena (rose) flower oil, organic flavor, *Withania somnifera (ashwagandha) root powder, Tocopherols (sunflower)

*organic & cold pressed ‡wildcrafted  

  This lip balm smells amazing; almond is one of my absolute favourite smells and tastes (the new Bakewell tart Nakd bar is the best thing ever!). Delicate undertones of rose and hints of spicy cardamom go so beautifully with the almond. The Vata balm is smooth, creamy and super moisturising but doesn't feel greasy on your lips. I have found that it stays on well even after talking and sipping on water etc. and makes my lips feel really soft and moisturised. 

 I am a bit of a lip balm fiend and have at least half a dozen different brands and flavours stashed in my handbag! I usually pick and mix between them all depending on which flavour I fancy, but since trying this one I've found myself reaching for it every time. 

 Hurraw Vata is my new favourite lip balm and I will definitely be buying another when this one has run out. It retails at around £3.99-£4.50 and can be purchased in the UK from several websites including Lucy Rose, Love Lula, My Pure, Ebay and Cute Cosmetics. The other two flavours in the range - Pitta (coconut, lemongrass and peppermint) and Kapha (grapefruit, eucalyptus and ginger) - sound amazing too, so I might have to try those as well!  

Vegan Meringues

Unless you've been hiding under a rock, you'll have probably heard of the latest happening in the vegan world: chickpea meringues. I'm not talking about chickpea-flavoured meringues, I'm talking about meringues made from the water from a tin of chickpeas! I know it sounds a little weird, but vegan food blogger Goose Wohlt saw a French video in which chocolate mousse was created using the whipped chickpea water. Goose Wohlt coined the term aquafaba for this liquid (loosely, Latin for water = aqua, bean = faba.). The news that vegan meringues could be made this way spread like wildfire amongst the online vegan community, with a dedicated Facebook group set up for people to share their recipes, successes and failures. I have never made egg meringues and I have only attempted vegan meringues once before using a commercial egg replacer but I did not have much success. After seeing some amazing pictures in the Facebook group, I couldn't wait to have a go myself. 

 I have made chickpea meringues twice now and both times they have been a huge success. They are lovely and crisp and they melt in your mouth. They have been a hit with my friends and family - my omnivore sister said that they tasted better than egg meringues! I followed the basic guideline recipe from the group, which suggests using the drained liquid from one 15oz can of chickpeas (1/2 to 3/4 cups) plus about 1.33 times the volume of your liquid in sugar. The first time I used 1/2 cup of chickpea water and 1 cup of caster sugar. I used a lot of sugar as the chickpeas I used contained salt and I didn't want to be able to taste it. Whilst the meringues turned out really well, I could slightly taste the salt in them. Don't get me wrong, I absolutely love the combination of sugar and salt (I was mixing my sweet and salty popcorn way before you could buy packets ready made!) but I didn't think it tasted right in the meringues. I piped the first batch into nests and they held their shape really well. I was going to eat them with berries and whipped soya cream, but I didn't have any in the house and I didn't have any coconut milk in to make coconut cream either, so I made up some warm chocolate sauce. They were still delicious though! I crushed the leftover meringues up and sprinkled them on top of some lemon cupcakes which were so good. 

 

 The second time I made the meringues, I used unsalted chickpeas (Co-op's own brand) and they tasted so much better. This time, I still used 1/2 cup chickpea water but I used less than 1 cup of caster sugar. I'm not sure on the exact amount, I just added the sugar a tablespoon at a time until the meringue mixture was really thick and started clinging to the beaters. I would suggest just playing around with the amount of sugar you use depending on how sweet you like your meringues, but I have found more sugar equals a stiffer mixture. Plus it's totally fine to try the mixture to test its sweetness since there's no icky raw egg whites in there! I attempted to make lemon meringue ice cream with the amazing ice cream maker I got for Christmas but it didn't turn out so well. It still tasted amazing but the texture wasn't quite right, but once I've perfected the recipe I will share it here. 

 Here is the basic meringue recipe that I have been using. The key things to remember when making vegan meringues is that the bowl and utensils must be spotlessly clean as oil/fat inhibits peaks from forming. Therefore any flavourings you add must not be oil based. You will also need time and patience when whisking your meringue mixture in order to achieve the desired effect. Basic Vegan Meringue Recipe  Ingredients   ♥ 1/2 cup water drained from a tin of chickpeas (aquafaba)    ♥ 1/2 - 1 cup of caster sugar Method
1. Pour the aquafaba into a large bowl and whip using an electric whisk or food mixer until it turns white and foamy - the soft peak stage. This could take a few minutes, so be patient. 

  2. Keep whisking the aquafaba and slowly add the sugar about a tablespoon at a time, making sure you mix it in well before adding the next spoonful. The mixture should look glossy and hold its shape in stiff peaks. Try turning your bowl upside down; if the mixture doesn't pour onto your head, it's ready! 

 3. Once you are happy that your mixture is stiff enough, taste it to see if it is sweet enough for your liking, then add more sugar if necessary. Make sure the mixture isn't gritty, if it is then whisk it a little more.4. Spoon or pipe your meringues onto a baking tray covered with baking parchment. Bake at around 100C/215F for 90 minutes.
5. When the meringues are done, turn the oven off and leave them in to cool to room temperature with the oven door ajar.
6. Store the meringues in an airtight container. They should stay fresh for a few days.  I can't wait to experiment with more meringue recipes such as pavlova, lemon meringue pie and macaroons! Let me know if you have a go at making vegan meringues, I'd love to hear how they turn out.